I've developed this recipe over the years as a quick and easy supper recipe. It's dead easy to do after work and takes less than half an hour from start to plating up. It's also healthy and goes down well every time. Last time Rowena was home from Italy she specifically requested this one so I'll put it up here in case she wants to have a go herself now she's in France :-) Keep everything warm by using a plate warmer if you have one on your cooker, if not, put everything into a warmed oven - not too hot though as you don't want anything to cook, just keep warm!
Ingredients
1 tablespoon olive oil
2 good sized skinned and boned chicken breasts
2 cloves of garlic
2 teaspoons of Cajun seasoning (I use Bart's)
1 white onion
1 red pepper
1 yellow pepper
To serve
2 limes cut in half
1 little gem lettuce, bottom 3cm of stalk removed, washed and leaves separated
4 tortilla wraps microwaved for 20 seconds
green chilli, sliced and sauteed (optional)
chill sauce
Method
cut the chicken into bite size pieces and put into a bowl. Crush the garlic into a pulp and add to the chicken pieces along with the two teaspoons of Cajun seasoning. Mix the chicken pieces and seasoning well until the chicken is coated on all sides, cover and set aside.
Finely slice the onion, de-seed and slice the peppers into thin strips. Heat half the oil in a non stick pan and add the onion and fry until softened and starting to colour. Set aside on a warm plate and cover with foil. Now add the peppers to the same pan and again fry them intil they have softened and started to colour, now add them to the onions and keep warm. Firnally add the remaining oil and the chicken pieces to the same pan and fry them on a medium heat until they are nicely browned on each side and cooked right through, about 5 mins each side and add them to the plate with the onions and peppers.
To serve, put everything on the table and just let everyone help themselves. If you want a little more, you can always make a mango salsa to go with it.
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